Vanilla Mascarpone Frosting
Vanilla Mascarpone Frosting is velvety, fluffy, and tastes better than anything store-bought. All you need is a 4 ingredients and 10 minutes then spread it on cakes, cupcakes, waffles, and more!
Servings: 2 cups
Equipment
- 1 whisk
Ingredients
- 1 cup heavy whipping cream 8.5oz
- 8 oz mascarpone cheese
- ½ cup powdered sugar 50g
- 2 teaspoon vanilla extract or vanilla bean paste
Instructions
- Chill the Mixing Bowl - Place a glass or metal mixing bowl in the freezer for 10 minutes. Freezing the bowl will allow the cream to stay cold and stable.
- Whip the heavy cream - Place the heavy whipping cream in the bowl and whisk by hand or use an electric mixer until the cream forms stiff peaks, about 4-5 minutes. Do not overmix or the cream will curdle. Set aside in the refrigerator.1 cup heavy whipping cream
- Whip mascarpone - In a separate mixing bowl, add mascarpone, powdered sugar, and vanilla extract or vanilla bean paste. Whisk until smooth and do not overmix, about 2 minutes. If the mascarpone seems too thick, you can add heavy whipping cream to the mascarpone 1-2 teaspoons at a time until it reaches a creamy consistency.8 oz mascarpone cheese, ½ cup powdered sugar, 2 teaspoon vanilla extract or vanilla bean paste
- Combine - Remove the whipped cream from the refrigerator. Gently fold the whipped cream into the whipped mascarpone with a silicone spatula until incorporated. Spread on your favorite desserts or transfer to a piping bag.
Video
Notes
Storage
- Refrigerate leftover mascarpone frosting in an airtight container for up to 2 days. Do not freeze.
- When adding the whipped cream to the whipped mascarpone, use a silicone spatula and be very gentle. If you mash the whipped cream, the air will deflate and make the mixture less fluffy.
- Chill the bowl to keep the cream cold and stable when whipped.
- Use fresh heavy whipping cream for the best results.
- Do not overmix the whipped cream or mascarpone or they can become grainy and separate.